Thursday, March 16, 2017

Tangy Ranch Chicken for dinner tonight!

I am slowly getting back into my baking and cooking mode..I had some sort of a travel lag and was so tired.  I  didn't feel like doing a thing,  Thank goodness for my freezer.   I had frozen sauce and some desserts so we did fine for a few days and of course I made a nice omelet.  Hopefully you'll see I'm back in the saddle again with this nice and easy meal.   Happy Baking and cooking from my kitchen to yours!

Note: My daughter and hubby loved this.



2/3 cup Ranch Dressing (light ranch if you want to cut some calories)
1/3 cup yellow mustard (I only added 1 tablespoon)
3 tablespoons brown sugar
4 boneless chicken breasts

Mix salad dressing, mustard and sugar.  Pour 1/2cup sauce into serving bowl.(set aside)

Coat chicken with remaining sauce in greased baking dish.

Bake 350 degrees for approximately 25 minutes until done..Serve with reserved sauce.

Note:  This is a very tangy style chicken..Cut back on mustard or eliminate if you do not care for tangy!

Recipe courtesy of Frenchs.com

Boiled potatoes with carrots, scallions and parsley saute in butter..


Note:  This meal can be prepared in a skillet as well..Cook chicken in 1 tablespoon canola oil until well browned about 10 minutes.  Stir in reserved sauce until chicken is glazed for approximately 5 minutes.

4/3/12
6/2/13


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